Cottage Cheese Peanut Butter Cup Freezer Bars (No Protein Powder, Creamy) (Edit recipe)

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Cottage cheese peanut butter freezer bars are layered, no-bake bars with three parts. The almond flour crust is sturdy. The cottage cheese peanut butter filling is cold and creamy. The chocolate top sets up thin and snappy. These cottage cheese peanut butter bars are a high-protein keto dessert for weeknight treats and after-dinner cravings. I make them for that Reese’s peanut butter cup vibe. I also like having a freezer bar ready to grab.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 8

Ingredients

.5 cup Almond Flour
2 Tbsp Butter, Unsalted
1 Tbsp Granular Sugar Substitute - Swerve
.125 tsp Salt
1 cup Cottage Cheese, full-fat
.5 cup Peanut Butter
2 Tbsp Granular Sugar Substitute - Swerve
.125 tsp Salt
1 tsp Vanilla Extract, sugar free (optional)
.5 cup Dark Chocolate Chips
1 Tbsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line an 8x4 loaf pan with parchment paper, leaving overhang for lifting.
Mix the almond flour, butter, sweetener, and salt. Press the crust into an even, packed layer.
Freeze the crust while you make the filling.
Blend the full-fat cottage cheese and peanut butter until smooth.
Add the sweetener, salt, and vanilla extract (optional). Blend again until the filling looks thick and completely smooth.
Pour the filling over the crust and smooth the top.
Melt the chocolate chips with the coconut oil in the microwave in 30-second bursts, stirring between each, until smooth. Pour a thin, even layer over the filling.
Freeze 30 to 45 minutes, until the chocolate top is set.
Cut the chocolate layer into 8 bars. This makes the final slicing easier later.
Return the pan to the freezer and freeze until fully firm (about 3 hours total).
Lift the slab out using the parchment, then slice through the bars and serve.

Notes

Cutting tip: Cutting the chocolate top when it is set (30 to 45 minutes) makes slicing much easier later once fully frozen. If the bars are fully frozen and the chocolate top is very firm, run your knife under hot water, wipe dry, then cut slowly. Repeat as needed. Storage: Store bars in an airtight container in the freezer with parchment between layers so the chocolate tops do not stick.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	285
Fat:	24 g
Carbohydrates:	12 g
Protein:	11 g
Cholesterol:	13 g
Sodium:	193 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.